Chicken parm is one of the first dishes I ever made for Dirk and has since become his favorite, in fact I searched my blog and found that I have never posted my recipe here so I must do that soon! Anyway, this recipe doesn't compare to our typical chicken parm but it is SO easy to make, very few ingreditents and there's very little clean-up, can't beat that for a busy December night. I served it with zucchini but it would be super yummy with a fresh salad. There are a few things that I would change in the recipe which are expressed in the recipe below.
Chicken Parm Casserole
adapted from: Foodwishes Blog
2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste (I omitted these)
4 boneless skinless chicken breasts pounded to 1/2 to 1/4 inch
2 cups marinara (don't measure just eyeball it)
1/4 cup chopped fresh basil (you can use dried if you'd like, just sprinkle on top)
8 oz. shredded mozzarella (I eyeball this because we like lots of cheese)
4 oz. parmesan, shredded
1 5-oz pkg garlic croutons
Preheat oven to 350. In the bottom of a baking dish (whichever size will fit your chicken) spread olive oil, crushed garlic and red pepper flakes. Season your chicken breasts with a little salt. Place chicken breasts on top of the olive oil mixture.
Pour and spread approx. 2 cups of marinara (Don't bust out a measuring cup, just make sure that the chicken breasts are covered with marinara). Sprinkle the chopped basil on top of the marinara. Sprinkle approx. 4 oz. grated mozz. and approx. 2 oz. grated parm. on top of the marinara. Put the garlic croutons on top of that. Sprinkle the remaining cheeses on top of the croutons. Pop in the oven for about 35 minutes or until your chicken is at 160 degrees. Enjoy!
So what's on the menu this week?
- Italian Subs (recipe to come)
- Lemon Chicken Breasts (new recipe from Barefoot Contessa)
- Garlic Butter Roasted Mushrooms (new recipe from Smitten Kitchen)
- Smashed Red Potatoes